"This beer is defined by a natural marriage of coconut, rum and bourbon which produce aromas of coconut cream pie. Upon the first sip, light notes of honey and spice dance on the tongue before freshly-brewed coffee intertwines with the dominant toasted coconut flavours. The finish has a boozy edge which is softened by vanilla-forward sweetness and oak lactones from both the coconut and 14 months in bourbon & rum barrels."

"Introducing our new Imperial Stout: an 18-month-aged marvel in bourbon and rum barrels. Inspired by chocolate-dipped raisins, it entices with cocoa nibs, vanilla, and raisins. Complex, with sweet dark fruits and luscious chocolate, this velvety elixir reveals layers of indulgence. Crafted with passion, it’s an extraordinary masterpiece to savor. Cheers to extraordinary moments!"

"Stout aged in tennessee whiskey barrels for 10 months. We took our 3 bean stout a step further and spiced it up with a bit of heat and give it nudge with Norwegian cherry juice. And of course the barrel aging is the icing on this cake. Vanilla, coconut oak and a touch of the bourbon will satisfy your senses in full."

2023 Version. "Creamy, thick and pleasantly sweet, our take on a classic Christmas beverage features rum, cinnamon and vanilla with whispers of nutmeg. It’s like a melted vanilla ice cream with Christmas spices."

"According to some, humanity is born with a built-in urge to do bad things. In that spirit, we tried to do something good when we designed this beer, using a massive malt base to create depth and complexity with the right amount of roasted malt and caramel notes. Upon that base we layered more than twice the amount of cocoa nibs that we’ve ever used in a beer before, along with a healthy dose of vanilla. What came out of the tank is a full-on dark chocolate parade for the palate – combining accents of milk chocolate,
vanilla, and freshly roasted coffee with a deeply, rich cocoa coating for the entire mouth. Some say that we’re all born into sin, so we may as well taste the forbidden fruit while we’re here."

"Lervig’s nitro stout is a dry Irish stout brewed with a good roasty hoppy balance. It’s use of nitrogen and the gas trapping capsule aka “widget” releases nitrogen when opening the can to create a smooth mouthfeel combined with a dry but full taste. Easy to drink yet packed full of flavor, Lervig Nitro stout will satisfy your dark urges." best before 29/09/2023

Imperial Stout brewed with maple, Vanilla and coconuts

Imperial Stout brewed with Tonka, Cocoa & Vanilla beans.

"Bourbon barrel-aged Times 8 collaboration with Stillwater Artisanal (US)
When we made the original Times 8, we thought we could kill craft with a beer that brought an over-the-top, 16% ABV imperial pasty stout together with a Willy Wonka assortment of vanilla, cocoa, maple syrup, butterscotch and coconut. But once again, we were mistaken – we forgot to age it in barrels. So to put the cherry on top of this ridiculous collab, we placed the beer in fresh bourbon barrels for a year to suck out all of the spicy, vanilla oaky notes and smooth, boozy finish. We’re sure you’re going to love this monster of a stout – just make sure you bring an insulin shot and a pint of Pilsner to wash it down. "

"Another collaboration with the great Põhjala tells the continued story of our shared history in craft brewing. This imperial stout aged in a blend of Finnish rye, maple syrup and bourbon barrels for 18 months combining to make a rich and complex silent exchange of flavors and aroma"

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips

"Barrel Project. Barrel blend w/ Porto wine and scotch whisky barrels; and cocoa nibs From Papua New Guinea"

Oatlmeal Stout.

Russian Imperial Stout brewed with Hondurian coffee muscovado sugar.

Russian Imperial Stout aged fir 14 months in Porto Barrels.

RIS aged in Oloroso wine barrels

Classic Aupa Tovarisch aged for 24 months in Armagnac barrels

"Classic Aupa Tovarisch aged in Ardbeg's Kindalton single malt whisky barrels"

Russian Imperial Stout

Russian Imperial Stout with lactose, Ethiopian coffee and tonka beans.

Russian Imperial Stout brewed in collaboration with La Pirata.

Coffee session stout with lactose and stroopwafels

Imperial Stout brewed with Chipotle

"A very special variation of our Soyouz base beer, cold-infused with some fresh Ecuador cacao roasted Frederick Blondeel and Ecuador whole coffee beans from Café Delahaut. Of note, we collected the cacao and coffee beans directly from their production site and infused them within 24h after the roasting process, in order to perfectly preserve their delicate aroma.
The blend creates a beautiful bouquet of chocolate, coffee, nuts, praliné and red fruits. As always, the Soyouz base beer has a marked bitterness that creates some balance and reminds the bitterness of coffee and cocoa. Open between 10-12°C and allow to open and warm up throughout the tasting."

"The Black Block has been aging for the past 24 months in Pedro Ximenes casks, and the result is AMAZING. We are not the only ones saying this, it just won a silver medal in @elcampeonatodecervezas!"

"The Black Block has been aging for the past 24 months in Palo Cortado casks, and the result is AMAZING"

Bourbon BA Imperial Stout.

Bourbon BA Imperial Stout.

Irish Dry Stout

Imperial Stout insfused with Saint Brandarius Whisky.

"This one is really a special one, it's a pastry stout brewed with UBE jam. UBE is a sweet potato from Philippines that gives the beer a lovely purple colour. Beside's the UBE we used coconut, vanilla."

Imperial Pastry Stout

Imperial Red Stout

Freeze-Distilled Impetial Stout

"Black and sticky to the bone!"